Bacon Wrapped Scallops Recipe (Baked, Broiled, Fried)

5 from 1 vote

Bacon Wrapped Scallops Recipe (Baked, Broiled, Fried)

These easy bacon wrapped scallops are smoky, salty bacon paired with the natural sweetness of the scallops. It’s a classic combination for good reason. One that never seems to go out of style.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Main Course

Cuisine: American

Keyword: 30 minute recipe, appetizer recipe, dinner recipe, easy meal, easy recipe, holiday recipe, party food, restaurant recipe

Servings: pieces

Calories: 42kcal

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Equipment

Sheetpan with Wire Racks

cast iron skillet

Ingredients

12 Slices Bacon thin cut
24 Large Sea Scallops about 2 pounds fresh scallops, side muscle removed
1 Tablespoon Olive Oil
1 Tablespoon Butter melted, optional but delicious
Salt and black pepper to taste

Instructions

Precook the bacon. This step is key for perfect results. Cut the bacon slices in half. You’ll use half a bacon slice per scallop. Cook the thin sliced bacon in a skillet over medium heat or in the oven just until it begins to render fat and soften. The bacon should still be flexible at this point, not crispy. Drain on paper towels. This allows the bacon to finish cooking later without overcooking the scallops.
12 Slices Bacon
Prepare the Scallops. Pat the scallops dry with paper towels. Season lightly with salt and pepper. Dry scallops cook better and develop a nicer finish.
24 Large Sea Scallops
Wrap the Scallops. Wrap a half slice of bacon around the side of the scallop and secure with a toothpick. Continue until all scallops are wrapped.
Melt butter. Lightly brush with olive oil or melted butter, if using. If baking or broiling, soak toothpicks in water first to prevent burning.
1 Tablespoon Olive Oil, 1 Tablespoon Butter, Salt and black pepper
Place the bacon-wrapped scallops in a single layer on a baking sheet lined with parchment paper for easy cleanup.
Cooking Methods. Choose the method that works best for you.
Oven Method (Easy & Hands-Off). Preheat oven to 400°F. Bake scallops for 12–15 minutes, flipping once, until the scallops are opaque and the bacon is crisp.
Broiler Method (Extra Crisp Bacon). Broil 4–6 inches from the heat for 6–8 minutes, turning once.
Skillet Method. Heat a cast iron skillet over medium heat. Cook scallops for 3–4 minutes per side until golden and the bacon is fully cooked.

Notes

Tips for Perfect Bacon Wrapped Scallops

Use large sea scallops so they don’t overcook
Always pat scallops dry before wrapping
Thin sliced bacon cooks more evenly
Precook the bacon strips so they finish crisp without drying out the scallops
Avoid overcrowding the pan or baking sheet
Insert the toothpick horizontally through the bacon strip and scallop to keep the bacon snug as it cooks.

“Dry” vs. “Wet” Scallops

Choose “dry” scallops when possible.
Dry scallops have not been treated with preservatives and sear better, with a cleaner flavor. Wet scallops release more liquid and can steam instead of browning.

How to tell when scallops are done

Scallops are ready when they turn opaque and feel slightly firm but still springy to the touch. Overcooked scallops will become tough and rubbery.

How Many Scallops Per Person?

As an appetizer:

3–4 scallops per person for a light starter
5–6 scallops per person if they’re the main appetizer

As a main dish:

6–8 scallops per person for an average meal
8–10 scallops per person if served with lighter sides

Scallops are rich and cook quickly, so slightly generous portions feel more satisfying when they’re the main course. Pair with hearty side dishes like roasted potatoes, risotto, buttered noodles, or seasonal vegetables.

Crowd-Cooking Tip

When cooking for a crowd, use multiple sheet pans and rotate them halfway through baking to ensure even cooking and crisp bacon.

Should You Use Fresh vs. Frozen Scallops?

Fresh scallops are wonderful when available, but good-quality frozen sea scallops work just as well. If using frozen scallops from the grocery store, thaw them completely in the refrigerator and pat them very dry before wrapping. Excess moisture will prevent proper browning.

Nutrition